Wild chinook salmon, cooked a la plancha, plated on a fermented red bean sauce and topped with fried shiso and fennel seed. A stunning example of everything there is to love about salmon. Each bite dissolves into savory sheets of protein, coated with an incredibly bold, sour and tangy sauce. Chinook, or "king" salmon, is aptly named. Of the five salmon species, it is the largest, the oiliest (some characterize this as 'richness' and trust me it's a very good thing) and the most valuable per pound. Eating this reminds me of the importance of protecting wild salmon. It is truly a marvel of the natural world. Each year, millions upon millions of salmon return to the shallow coastal waters of the Pacific Northwest and are harvested in one of the most sustainably managed fisheries in the world. The next time you're in the grocery store, buy wild salmon and feel good about doing it. It is one of the best ways to support sustainability in seafood. This dish was conceived and cooked by chef Eric Rivera (@ericriveracooks
) at his restaurant addo (@addoseattle
) in Ballard.